Non-fermentable back sweetening

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Bmd2k1

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Curious what non-fermentable "sugar" substitute folks are back sweetening with?

Cheers ✌
 
I currently do not use any, , HOWEVER, , read an article in Food & Beverage last month about MONK FRUIT and it’s contribution to long sweet notes/ fruity flavor, which is encouraging me to bench trial it this morning in a coffee wine. I will watch your thread.
 
For my bottle cabonated cider I have been using erythritol (Swerve brand). I also tried stevia, bit didn't like the aftertaste in cider. Although I enjoy stevia in my tea.

Lately I have been wondering if erythriol gradually breaks down over time. I'm not sure about this, but according to my tasting notes some of my ciders tasted sweeter after a few months of aging, but now don't taste as sweet. This is subjective, so I will continue to check for this.
 
I have found that erythritol does not taste like anything but sugar. But each person's sense of taste is unique, so you would need to taste it for yourself. For my wines I am moving to stabilizing and using sugar. But since I bottle carbonate my cider I need a non-fermentable sweetener for that.
 

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